Go Back Email Link
–+ servings

Salmon Sushi Bake Recipe

Emily Parker
Square close-up of the finished salmon sushi bake.
Save
Seasoned short-grain rice topped with cooked salmon, imitation crab, creamy mayo and furikake, baked until hot.
Estimated Recipe CostEstimated US$18.00 / US$3.00 per serving
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Japanese
Calories: 530
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Sushi rice
  • 2 cups short-grain sushi rice uncooked
  • 2 1/4 cups water or package amount
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon fine salt
Salmon topping and serving
  • 1 pound skinless salmon fillet
  • 1 cup imitation crab flaked
  • 1/3 cup Japanese mayonnaise
  • 2 tablespoons cream cheese softened
  • 1 tablespoon sriracha optional
  • 2 tablespoons furikake seasoning check package for fish, sesame and soy
  • 2 scallions thinly sliced
  • 6 sheets nori cut into squares

Equipment

  • 2-quart baking dish
  • Rice cooker or saucepan
  • Instant-read thermometer
  • Mixing bowls

Instructions
 

  1. Rinse rice in several changes of cool water until it looks less cloudy. Cook with measured water in a rice cooker or saucepan. Stir vinegar, sugar and salt until dissolved, then gently fold into hot rice.
  2. Heat oven to 400°F. Place salmon on a lined pan and bake until it reaches 145°F at the thickest part and flakes easily, usually 12 to 15 minutes depending on thickness. Cool briefly, then flake.
  3. Stir imitation crab, mayonnaise, cream cheese and optional sriracha together. Fold in flaked salmon without mashing it. Taste and adjust heat if desired.
  4. Press seasoned rice into a lightly oiled 2-quart dish and sprinkle with furikake. Spread salmon mixture evenly over the top. Bake at 400°F for 10 to 12 minutes, until hot throughout. Check the center reaches 165°F before serving.
  5. Finish with scallions and another sprinkle of furikake. Serve warm with nori squares so each person can scoop a bite into seaweed.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 55gProtein: 23gFat: 23gSodium: 760mgFiber: 2g

Video

Notes

Fish safety: Bake salmon to 145°F (63°C) at the thickest part. The salmon is cooked before it is mixed into the casserole.
Allergens: Contains fish, egg, dairy, soy and sesame depending on mayonnaise, furikake and imitation crab labels. Check packages.
Nutrition: Approximate per sixth of casserole.
Cost: Estimated US$18: salmon US$9, rice and nori US$3, imitation crab US$2, mayo/cream cheese US$2, seasonings US$2.
Video: Allrecipes demonstrates a layered salmon sushi bake. This card cooks salmon separately to a safe temperature before mixing and baking.

Tried this recipe?

Let us know how it turned out!
QR Code linking back to recipe